directions
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1
Cut the salmon into serving-size pieces
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2
Stir together the lime juice, green onion, sugar, salt and Tabasco
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3
Spread on both sides of the salmon
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4
Cover and refrigerate for 4 to 6 hours. To make the Tomato-Cucumber Relish, toss together the tomatoes, cucumbers and vinegar
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5
Use immediately or set aside at room temperature for up to 2 hours. Rotate fish in the Flat Standard Basket for 15 to 20 minutes or until just cooked through
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6
Serve immediately topped with Tomato-Cucumber Relish.
CURED SALMON WITH TOMATO-CUCUMBER RELISH
ingredients
- 1 pound salmon fillet, skin removed
- 1/4 cup fresh lime juice
- 1 green onion, chopped
- 1 teaspoon sugar
- Pinch salt
- Dash Tabasco
- TOMATO-CUCUMBER RELISH:
- 1 large tomato, seeded and diced
- 1 small cucumber, peeled, seeded and diced
- 2 tablespoons seasoned rice vinegar